Biscuits & Gravy
Source of Recipe
Bunchdog
what I call sawmill gravy is to start with the grease from cooking chicken, bacon, sausage, hamburger, or some such. Add salt and pepper and flour and brown that. The darker you brown the flour, the darker the gravy. I like mine about medium. Then add milk, and I add some water too. Cook to thicken. Umm-good.
I was raised on drop biscuits. A wetter dough that you don't knead. Just get a big spoonful and push it off on a greased pan with your finger and head back to the bowl and do it again. Mama sent us off to school every morning with a belly full.
I've made them that way and with the stiffer dough that you knead on a lightly floured surface and cut with a small tomato sauce can with both ends cut out. I've heard that there are actual instruments made just for this, but I don't believe it.
I like best the in-between method. Dough not as wet as "drop" and not as dry as "knead". Have a pie plate with flour in it, and get a big spoonful of dough and push off into pie plate. Haul off and push about 3 or 4 in while your at it. Roll one around like your showing off your soccer skills to 6th grade girls. Gently pick it up and lightly roll it around about twice like making a mud pie-GENTLY. Pinch it tenderly to somewhat a patty shape and plop it down on a lightly greased pan. Put 'em close together for a better rise. The trick to biscuits is don't over handle them.
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